February 25, 2011

New Recipe - Butternut Lasagna

YJDKIY was recently inspired by a friend's mention of Butternut Lasagna! Not being one to EVER follow a recipe, I cooked up (literally!) the following SUPER tasty version of my own.

Peel and dice butternut squash.

In a microwave save dish, cook covered for 5-7 minutes until tender.

Meanwhile, dice a large sweet yellow onion and garlic and saute for 3-4 minutes with a dash of cumin, nutmeg, a lot of sage, garlic powder and rosemary, and some thyme and black pepper.

When it is translucent, add 3-4 cups of torn fresh spinach leaves and cook until wilted.

Remove from heat, add about 3/4 cup of fat free ricotta, some grate muenster, and a dash of egg beaters (or one egg). Mix up well and set aside. Mash in the butternut.

Meanwhile, boil 9 whole wheat lasagna noodles in your lobster pot. Or, if you are like YJDKIY and can't count, 8 will do.

In a casserole dish, coat the bottom with jarred (low sodium) spaghetti sauce, then three noodles, and then the squash-spinach-cheese mix. Top with a little sauce, spread it out, and then repeat, finishing with  thin layer of the mix, some sauce and lots of grated muenster cheese.

Bake for 30-40 minutes on 400.

Let it cool, if you can stand to wait. ENJOY! This is an excellent tasting, if not particularly healthy (ok, its really just the cheese that is so bad) recipe. I think it would make an excellent crossover for those used to eating meat lasagna. Much easier than true veggie lasagna.

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